ARCADIAN CAFE'S CHICKEN AMARETTO
Steps:
- In a large heavy-bottomed pot, add 1/2-inch of oil and heat to 325 degrees F. Dip chicken in water, sprinkle curry on both sides, roll in flour and repeat for remaining chicken breast. Fry chicken in oil for 3 to 5 minutes on each side or until juices run clear when pierced. Remove to a paper towel-lined plate.
- In a separate pot bring the broth to a boil. Sift the flour directly into the stock, and immediately start whisking. Continue to boil on medium heat until sauce starts to thicken. Stir in the liqueur.
- In a separate skillet, heat 1 tablespoon of olive oil. Add the portobello slices and the garlic. Saute until mushrooms are tender.
- Place chicken breast on plate, top with mushrooms, and then cover with the sauce.
AMARETTO CHICKEN SALAD IN PINEAPPLE BOATS
Elegant luncheon dish. Adapted from Best of the Best of Georgia. If you don't have time to carve out pineapple boats, you can subsitute an 8 1/4 ounce can of crushed pineapple, (drained well) and serve on top of salad greens. Fresh pineapple is much, much better though. There is no actual cook time - it is chilling time.
Provided by HeatherFeather
Categories Lunch/Snacks
Time P1DT20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Hollow out the pineapple halves, leaving behind 4 pineapple boats.
- Crush enough of the pineapple flesh to make 1 1/4 cups (use a potato masher or pulse briefly in a food processor)- it should be the consistency of canned crushed pinepple; if there is any extra pienapple flesh, reserve for another use.
- Drain crushed pineapple well over a bowl- save juice for another use.
- Combine chicken with just 1/4 cup of the mayo, the drained crushed pineapple, 1 Tbsp of the amaretto, the salt, nuts, and celery.
- Combine remaining 1/2 cup mayo and 2 Tbsp amaretto (or to taste) in a separate small container; cover and chill overnight.
- Fill pineapple boats evenly with chicken salad mixture, then cover and chill overnight (or at least 6 hours).
- Before serving, pour dressing over each pineapple boat and sprinkle with additional nuts, if desired.
Nutrition Facts : Calories 557.4, Fat 22.4, SaturatedFat 3.9, Cholesterol 70.3, Sodium 959, Carbohydrate 71, Fiber 7, Sugar 47.8, Protein 24.5
CHICKEN AMARETTO DI SARONNO
I found this when I was looking for a way to use Amaretto in Main dishes. It can be made into a pot pie too.
Provided by Laurawombat Garcia
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut chicken into 1 inch wide strips. Sprinkle with salt, pepper, garlic powder and curry powder.
- Roll strips in flour. Heat butter in large skillet. Brown chicken pieces on all sides. Add mushrooms, Amaretto, grated lemon rind and juice. Simmer 5 minutes.
- Mix chicken broth and cornstarch. Stir mixture into skillet. Stir over low heat until mixture bubbles and thickens.
- Season to taste with salt, if necessary. Spoon mixture into baked patty shells. Garnish with parsley and diced tomato, if desired. Makes 6 servings.
FAMILY FAVORITE FRUITED CHICKEN SALAD
My personal take on fresh, fruity chicken salad, a family favorite for many years. Just the perfect combination of sweet and savory. Enjoy!
Provided by Family Favorites
Categories Sandwiches
Time 10m
Number Of Ingredients 11
Steps:
- 1. Gently combine all ingredients and chill for several hours for flavors to blend.
AMARETTO CHICKEN
Make and share this Amaretto Chicken recipe from Food.com.
Provided by Shawnee TX
Categories Chicken Breast
Time 45m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Mix the can of frozen orange juice with a half can of water.
- Preheat oven to 350 degrees.
- Combine flour, salt, pepper, paprika and garlic salt.
- Coat chicken with this mixture.
- Heat oil and butter in skillet and saute chicken until brown.
- Remove and put in casserole.
- To skillet, add mustard, orange juice and Amaretto.
- Increase heat and boil, stirring constantly, until thick.
- Pour sauce over chicken and bake, covered, for 45 minutes. this can be frozen and reheated later.
AMARETTO SPINACH SALAD
Make and share this Amaretto Spinach Salad recipe from Food.com.
Provided by Charlotte J
Categories Spinach
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash spinach.
- Remove large stems and tear into bite-size pieces.
- Store in plastic bags lined with paper towels in refrigerator until ready to use.
- Place bacon in a large skillet.
- Cook over moderate heat, stirring occasionally, until bacon is crisp and all fat is rendered.
- Remove bacon, reserve 1/8 cup bacon fat, discard the rest.
- Return bacon fat to skillet and add oil, garlic, vinegar, lemon juice, Worcestershire sauce, mustard, amaretto, salt and pepper.
- Simmer until blended.
- When ready to serve, place spinach, mushrooms, onion and reserved bacon in large salad bowl.
- If you like a wilted salad, pour the dressing over very hot; if not, let cool a bit before serving; toss well.
Nutrition Facts : Calories 421.2, Fat 39.7, SaturatedFat 10.5, Cholesterol 38.6, Sodium 591.8, Carbohydrate 8.2, Fiber 2.9, Sugar 1.8, Protein 10.6
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